Mde(soi;C:
vvasnington
L
Meade
V.
uiscoA,
Clyde/
mot . 1
I
4AUhur
Highland!
4
,
-
1'59)
burg
4
Selfridge
Air . hil.
Guard •
Troy
A4-E-
;1—
Wolverine -
I
Lakes
Area
Roseville
St. Mit Shores 7-',/
?LAKE:
ew-
Hudson
Soothl
LNG&
:et
r
Plymouth
Canton
Um,
4.
4"
Grosse
Pointe
Now,
;are
29 , I- . New
1". Baltimu
hesterfiel
Ivan ,
_
A
Milfo rd,
Troy y
Rochester
Hills
1 Macomb ,
1171,
Gro,
I
A
/
Farms
'G
frGrosse
rasse Pointe Pa
rk
•
iDETROIV/
West- Garden 7
The Jewish Community Council is bringing the Jewish community to your
doorstep with a series of Town Hall Meetings geared toward your unique
needs and concerns as a Jewish member of your community. Each meeting
will take place in an area where a new pocket of Jewish growth is emerging.
mamj
Join Us For
A TOWN HALL MEETING
FOR: TROY/ROCHESTER HILLS
AREA RESIDENTS
WEDNESDAY, MAY 5 at 7:30 p.m.
Congregation Shir Tikvah
3900 Northfield Parkway
Troy
Hosted by: Congregation Shir Tikvah
Sponsored by:
Jewish
Community
C ounclir . htny, A 2 w;o fittio 4 the
DETROIT
JEWESS NEWS
+74 - --+ - --+ - --+
I
•
Watch for information
about future
Town Hall Meetings
'TN
For more information about the Town Hall Meetings
Call the Jewish Community Council (248) 642-5393
ALL ABOUT ES
INCORPORATED
-7 03 16 e.
re At,
oak, .40 Act,
ee
-0 4,1,or
474.
.vir‘p 94
AMERICA'S AWARD WINNING CRUISE AGENCY
Ask us about our
j` theme ./I cruises!
Savings of
20-70%
on 1999 Cruises!
All Destinations • All Dates
•Senior Discounts*
SOUTH AMERICA • EUROPE • ALASKA • PANAMA CANAL • CARIBBEAN
4/30
1999
Can us for Alt
your bailee seeds!
120 Detroit Jewish News
We will meet or beat any advertised price.
1-800-343-8970
http://www.allaboutcruises.com
"I love this kind of thing," said
Linden. "I love working out and eating
healthy and my daughter's been well
trained by me. So when we first went to
Canyon Ranch, we both loved the
food. Omelet bars in the morning,
pasta bars at night with every condi-
ment and sauce you can imagine and
fresh fruits galore all day long.
"My favorite meal is breakfast,"
says Iwrey about Rancho La Puerta.
"The muffins are fabulous, and the
pancakes with a fruity, cheese filling
are out of this world."
Much of Rancho La Puerta's menu
contains dishes inspired by Mexico
and the American Southwest. "The
food is excellent, and I like the fact
that it's all-vegetarian," said Iwrey. "In
fact, a lot of it is actually grown on a
farm nearby. You can make the four-
mile hike to the farm and see it. It's
amazing and worth the hike there,
and back."
The new spa cuisine isn't much dif-
ferent as far as ingredients and types of
food. Rancho La Puerta offers items
that are lower in fat and well-seasoned.
Canyon Ranch isn't limited to a veg-
etarian repertoire. It also has lightened
up the fare, and with all the exercise
that is part of the program, guests can't
help but reduce poundage. "I ate what-
ever I wanted and still lost five
pounds," said Linden. "My daughter
lost three pounds and ate brownies
every night."
Food isn't just presented at Canyon
Ranch in minuscule portions. The spa
experience is not about depriving
guests of food. "The cheesecakes are
wonderful ... and there's this wonder-
ful peanut butter spread with ricotta
cheese we love," drooled Linden.
Portion control, however, is one
important key to their food philosophy.
"The serving utensils are actually mea-
surers," said Linden. You scoop out a
salad with a half-cup measuring cup
and sauces out with tablespoons, so you
know exactly what you're eating. And a
dietitian walks around the dining room
offering nutrition counsel."
Okay, so exercise is the main
theme of spa life. But, more and
more, good food is tipping the scales
when it comes time to choose the spa
experience.
"The great food is definitely an
advantage," said Linden. "If the food
wasn't good, I don't think the experi-
ence would be as gratifying."
"I thought I'd be breaking out at
midnight for real food the first time I
went to the spa," said Iwrey. "I even
thought of sneaking in something
,
just in case. I didn't the first time or
any of the seven other times I went t
Rancho La Puerta. Instead, I bought
their cookbook and now make spa
food at home."
PERSIAN PANCAKES
(From The Rancho La Puerta
Cookbook.)
This favorite at the Ranch can be
served for breakfast or brunch — or
as an elegant dessert. The recipe can
easily be halved.
2 c. whole wheat pastry flour
2 T. wheat germ
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cardamom
3 large egg whites
4 c. skim milk
1 T. light brown sugar
1 t. vanilla extract
Pancake Fruit and Cheese Filling
(recipe follows)
Fruit butter (recipe follows)
In a large mixing bowl, whisk togeth-
er the flour, wheat germ, cinnamon,
ginger and cardamom. In another
bowl, whisk together the egg whites,
milk, brown sugar and vanilla.
Gently mix with the dry ingredients.
Do not overmix or the pancakes will
be tough. The batter's consistency
should be thin enough so that it can
be poured. If the batter is too thick,
stir in more milk, Cover and refriger-
ate for a least 20 minutes or even
overnight.
Lightly coat a large saute pan or
griddle with vegetable oil and heat.
Ladle a generous 1/3 c. of the batter
into the pan to make a 6- to 8-inch
pancake. Cook for 2 to 3 minutes,
until golden on the bottom. Flip and
cook until golden on the other side.
Transfer to a warmed plate and cover
to keep warm while cooking the rest
of the batter. Spoon about 1/4 cup of
the filling on each pancake and roll
into a cylinder. Place on plate and
serve with fruit butter.
FRUIT AND CHEESE FILLING
2 c. low-fat cottage cheese
1 peach, peeled and diced (mango
can be substituted)
1 apple, diced (about 1 cup)
1 c. diced strawberries
1 medium banana, diced
1 T. honey
1/2 t. ground cinnamon
2 3 T. fresh lime juice
In a bowl, combine the ingredients
and stir until will mixed, taking care
not to mash the fruit. Cover and
refrigerate until ready to use.
-